1 T Jansal Valley® Pure Sesame Oil

1 C Napa Cabbage / shredded

½ C Carrots / shredded

1 T Garlic / grated

2 T Fresh Ginger / grated

15 Jansal Valley® Egg Roll Wrappers

1 qt Peanut or Canola Oil / for frying

Method

For dipping sauce, combine all ingredients and stir to dissolve honey. Set aside.

In a high-sided pan, heat peanut oil to around 375° F over medium-high heat.

Finely chop the sausage. In a large mixing bowl, combine miso, white soy sauce, and sesame oil. Add cabbage, carrots, garlic, and ginger. Fold together until everything is well combined.

With one corner of the eggroll wrapper facing you, place about ¼ cup of the sausage mixture into the bottom third of the diamond. First, fold the bottom up and over the filling. Roll until the filling is about half way up the diamond. Fold in the two side corners, where they should meet in the center. Dip your finger into a bit of water and lightly dampen the remaining wrapper. Finish the eggroll and set aside with the folded side down to create a seal. Repeat this for all of the filling mixture.

Fry the eggrolls in preheated oil for about 4-5 minutes, turning occasionally to achieve even cooking & browning.